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Thursday, September 26, 2013

DIY Raw Goat Yogurt (SCD)

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I know you all must dying to know how to make this! Raw goat yogurt- I mean, that just sounds like the superest super-food, huh? Not to mention that it's fermented for a full 24 hours in order to be SCD legal. I can't even explain how delicious this stuff is! The health benefits of it are nearly endless. Goat milk, in it's raw form, is one of the most complete foods we can consume. It's chock full of beneficial bacteria, enzymes, and minerals. It's also the only milk we can consume that is actually alkalizing! And I'm sure you all have heard that it's nearly identical to human milk. So, it's more easily digested and utilized. Click here to read about the benefits of goat milk. If you follow a paleo diet, you might also be wondering why I'm consuming this. Well, while I am 100% paleo in every other way- I deviate from the diet in this way. From the research I've done, I know that raw goat milk is good for me and nothing can change that. It's important to do your research, instead of blindly following a diet. Some of you may be thinking that it sounds insane to consume a raw yogurt. I mean, it came straight from the goat, and was fermented without ever being heated above 110 degrees. Isn't that dangerous? To be frank- NO. If you didn't know this already: raw milk isn't dangerous. It's actually pasteurized milk that poses dangers to our health. Here is some more information about the safety of raw milk. In a nutshell- if you heat milk, the beneficial bacteria is killed. The beneficial bacteria is what prevents harmful bacteria from growing. So, if we kill of the good bacteria, that makes it easier for harmful bacteria to grow. If the milk has been collected in a sanitary container, in a sanitary method, there should be no concerns about safety. If you have a raw milk source (preferably goat), consider yourself blessed. It's one of the healthiest foods you can nourish your body with. With all that being said, I understand that some of you might still be skeptical, or might not even have access to raw milk. If that's the case, the next best thing would be Kalona's vat-pasteurized whole milk; you can see that here. You can probably find it at your local health food store. If you can't, the next best thing would just be organic milk. However, I highly recommend using this sight to find local raw milk though: Real Milk Finder. Fortunately, I have a friend that supplies me with very affordable raw goat milk on a weekly basis; She's an angel. About the recipe: I will providing instructions for both raw and pasteurized yogurt. If you are following the SCD diet, you'll need to use THIS starter; it's bifidus free. If you're not on the SCD, you can use any culture you want.

1. Sanitize, sanitize, sanitize. I can't stress this enough! If you don't sanitize the materials you'll be using to make the yogurt, it can prevent the fermentation process from starting. To sanitize all you need to do is either soak your materials in boiling water. I just put my materials in the sink and poured boiling water over them.

2. For each quart of milk you heat, you'll need one 5 gram packet of starter. If this is our first time making yogurt, I would highly recommend only making one quart. Begin heating your milk on low. If you are using raw milk, you need to heat the milk to 110 degrees. If the milk gets about 117 degrees, your enzymes and beneficial bacteria will be destroyed. If you are using pasteurized milk, heat it to 180 degrees. You'll need to keep your thermometer in the pot, and whisk frequently, so that you can get an accurate reading of the temperature. Once the milk has heated to the appropriate temperature, remove from heat.

3. Let the milk cool to 100-105 degrees. Depending on if you used raw or pasteurized milk, it could take up to 15 minutes. To speed this process, you can put your pot in the refrigerator. If the milk is too hot when you add it to your culture, it will kill them.

4. After the milk is cooled, you can begin adding the culture. In your glass bowl, empty your packets of culture. Slowly mix in 1/2 cup of your milk at a time- making sure the culture is fully dissolved, and equally distributed. I recommend whisking for about 1 minute.

5. That's it! Distribute your mixture into mason jars. You'll need to heat your yogurt at 105-110 degrees for 24-28 hours; the closer to 28 hours the better. This ensures that all of the milk sugars have been consumed.

This yogurt, especially if you're using raw goat milk, will not be thick. Mine was the consistency of kefir, and I think that it very typical. If you'd like a thicker consistency, just strain your end product through cheese cloth!

1 comment:

I have been following the SCdiet for 2 years. I buy fresh raw cow's milk and I make yogurt also. I just recently discovered raw lactose free sour cream. I make it using the sour cream culture from Cultures For Health and I ferment it for 18 hours just using the oven light turned on in my oven. It only needs 77 degrees to ferment. It is very thick and delicious! Now I can make dips and dishes like beef stroganoff! of course minus the noodles

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All recipes are original creations by Tyler Peacock (The Primitive Homemaker), unless otherwise noted. If you wish to use a recipe on your own recipe or blog, please provide your readers with the link to my original recipe.